On Tue, 14 Jun 2016 23:10:33 -0700, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Tue, 14 Jun 2016 20:32:35 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Jeßus" > wrote in message
.. .
>>>> Currently cooking cider braised pork shoulder.
>>>>
>>>> I didn't plan this very well as far as having the ingredients I really
>>>> wanted, but oh well. Just onion, garlic, potato and a few brussel
>>>> sprouts, vegetable stock and a bottle of cider.
>>>>
>>>> Most everything has been caramelised before being combined/added back
>>>> to the Dutch oven. Sometimes I finish off caramelising by adding a
>>>> splash of balsamic vinegar, which I also did with this braise. Now it
>>>> just needs to simmer gently for the rest of the day on the fire.
>>>>
>>>> Thinking about adding peas just for some contrast, but am in two minds
>>>> about that... still needs seasoning too.
>>>
>>>We're eating up the last of the soup. Dang! It wasn't even a full pot but
>>>it
>>>has lasted for three meals. I also made pizza from par baked crusts from
>>>Dollar Tree. They are less than thrilling but were cheap. Mine is made
>>>with
>>>a new nut cheese that I found at PCC. I am thinking it would do better in
>>>something that isn't cooked. Doesn't have much flavor and just went to
>>>melty
>>>goo. It's edible but... Not sure I'll buy it again unless perhaps to make
>>>some raw stuffed hot peppers or something. Which is what I will probably
>>>do
>>>with the nut cheddar that I also have.
>>>
>>>Angela isn't eating as she went to a party earlier and they had plenty of
>>>food there.
>>>
>>>Tomorrow I am taking a couple of friends shopping. I want some sturdy buns
>>>to make French Dips. I already have the meat. Other than that I will just
>>>buy a little produce. Hope to squeak out one more week without having to
>>>buy
>>>much. This has been an expensive time of the year for various reasons.
>>
>> What ingredients go into these French dips, just out of curiosity?
>
>Mine won't quite be typical as people normally use an au jus mix which for
>some odd reason, always has milk in it. Doesn't look like it, but it's a
>listed ingredient. So I'll be using beef broth.
>
>Basically you would take some cooked roast beef which is normally sliced,
>but I'll be using Carne Deshebrada which is shredded. I got a large package,
>already cooked at Sam's Club. You heat up your au jus or broth in a pan and
>add however much beef you think you'll need for your sandwiches. Once
>heated, you would split French rolls or baguettes lengthwise and make
>sandwiches with the drained meat. I feel that a tougher bread works better
>but you can use hoagie rolls if that's all you have. Cut in half on the
>diagonal and serve with extra jus/broth for dipping the sandwich in as you
>eat. This is why I prefer the tougher bread. It can take a good dipping.
>Soft bread quickly gets soggy.
>
>I have seen these made with added things like cheese or sautéed onions. You
>can also use different meats but beef seems to be typical.

An interesting idea, I could see how that would be very tasty indeed.
You could vary the ingredients in all sorts of ways too. Thanks for
the edjamacation